Makes 2 pizzas

Ingredients:

For the dough:

• 2 level teaspoons dried yeast
• 150ml tepid water
• 200g strong flour
• 1 teaspoon rock salt

For the tomato sauce:

• 1 tin chopped tomatoes
• 2 teaspoons oregano
• 1 garlic clove
• 1 tablespoon olive oil
• 1 tablespoon tomato puree
• Salt and pepper to taste

Other ingredients:

• Grated mozzarella cheese
• Fresh basil leaves
• Sliced cured meat, or any of your preferred pizza toppings.

1. Add the yeast to the tepid water, mix to ensure the yeast has dissolved.
2. Put the flour and salt in a large bowl and add the water and yeast mixture.
3. With the back of a wooden spoon, mix until most of the flour has come off the edges of the bowl.
4. Add the dough to a floured surface and knead for 5 minutes.
5. Put the dough back into the mixing bowl with a bit of olive oil. Let sit covered with cling film for a few hours.
6. While waiting, add the tomato sauce recipes to a blender and blitz for a few seconds. Test for seasoning.
7. After a few hours, on a floured surface, knead for another 5 minutes. Preheat the oven to 180’C while you’re kneading.
8. Separate the dough into two and roll out until a pizza shape is formed. You want it to be just less than 5mm.
9. Carefully move onto a non-stick baking tray, and add ½ of the tomato sauce, basil, cheese and meat. Put it in the oven for 15 mins, and enjoy an awesome (and cheap!) homemade pizza!

Makes a nice big bowl to share with others

Ingredients:

• 300g periwinkles
• 4 bay leaves
• 1 teaspoon whole black peppercorns
• 2 teaspoons rock salt
• 3 tablespoons olive oil
• 3 cloves garlic, finely chopped
• 50 g unsalted butter
• 1 teaspoon dried tarragon
• Juice of ½ lime
• Juice of ¼ lemon
• Rock salt and black pepper to taste
• Handful freshly chopped parsley

1. Thoroughly rinse the periwinkles in cold water to get rid of the grit.
2. Put the bay leaves, whole peppercorns and 2 teaspoons salt into a large pot of water. Heat it up and once boiling, add the periwinkles and boil for ten minutes. While they’re boiling…
3. In a saucepan on medium heat, fry the garlic in the olive oil for 2 minutes.
4. Add the butter, tarragon, lime and lemon juice and cook for 5 minutes or so. We don’t want to burn the garlic, so turn the heat down now so the sauce is lightly bubbling, stirring frequently. Add salt and pepper to taste.
5. After the 10 minutes is up, drain the periwinkles, add to the butter sauce (along with the bay leaves and peppercorns), and toss for 2 minutes.
6. Serve in a large bowl with the parsley on top and plenty of bread for dipping. Enjoy!

Serves 2

Ingredients:

• 400g rabbit meat (I got a mix of breast, leg, ribs etc)
• 6 cloves garlic
• 6 bay leaves
• ¾ teaspoon rock salt
• Few grinds black pepper
• Juice of ¼ lemon
• 2 tablespoons olive oil

1. Put all ingredients into a bowl and mix well. Cover and leave in the fridge for at least 4 hours.
2. Heat the oven to 180’C.
3. Put a frying pan on medium-high heat, then add everything from the bowl to the pan. Ensure every piece of meat is touching the pan. Cook the meat for 2 minutes on both sides.
4. Pour everything into an oven dish and roast for 20 minutes. It’s that simple! Serve with rice or bread..and lots of red wine.



Serves 2

Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 6 button mushrooms, cut in half and thinly sliced
• ½ red pepper, roughly chopped
• 150g minced meat
• 1 tin chopped tomatoes
• 1 tablespoon tomato puree
• 2 teaspoons dried oregano
• ½ teaspoon rock salt
• Few grinds black pepper
• 1 teaspoon sugar
• 6 lasagne sheets

For the three-cheese sauce

• 30g Danish blue cheese
• 40g emental cheese
• 30g parmesan cheese
• ½ cup milk
• 40g butter
• 2 teaspoons flour

1. Preheat the oven to 180′C.
2. Put the olive oil in a sauce pan on medium heat, and fry the onion and garlic for 2 minutes.
3. Add the pepper and mushrooms and fry for 1 minute.
4. Add the meat, and fry until browned.
5. Add the tomatoes, half a cup of hot water, tomato puree, oregano, salt, pepper and sugar and simmer for 10 minutes, or until thickened slightly, stirring regularly. While this is simmering…..
6. In a small sauce pan on low-medium heat, add all the three cheese sauce ingredients, and stir until the sauce is smooth. You might need a whisk to make sure the flour doesn’t make the mixture lumpy. Once the tomato sauce and cheese sauce is ready, turn off the heat.
7. Get your lasagne dish(es), and start forming the lasagne. First, spread a thin layer of the tomato sauce, then a bit of the cheese sauce, then cover with enough lasagne sheets to cover the sauce. Don’t overlap! You might need to cut the sheets to make them fit. Repeat this process until everything is used up. Finish the layering with the tomato sauce and cheese sauce on top. Make sure the top layer of lasagne sheet is covered.
8. Put in the oven for 20 minutes (or as long as it takes for the sheets to cook, based on what it says on the packet.) Enjoy!

Serves 2

Ingredients:

• 6 small-medium sausages (any herb flavoured ones will do), chopped into chunks
• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 glass white wine
• 6 tomatoes, skinned, chopped
• ½ teaspoon rock salt
• Few grinds black pepper
• 1 tablespoon tomato puree
• 2 ½ tablespoons mascarpone cheese
• Handful basil leaves, roughly chopped
• 250g linguine
• Parmesan cheese

1. Put the olive oil in a frying pan on medium-high heat and fry the sausages for 2-3 minutes, or until the sausages are nicely browned.
2. Turn the heat down to medium, and fry the onions and garlic for 2 minutes.
3. Add the wine, salt and pepper and cook for 2 minutes.
4. Add the tomatoes, ½ cup of hot water, and tomato puree and cook until the sauce has thickened slightly.
5. Add the cheese, and stir for 1-2 minutes.
6. Add the basil, stir for 1 minute.
7. Add the cooked linguine, turn the heat up just slightly, and toss for 1 minute. Serve with parmesan cheese on top. Enjoy!

Ingredients:

• 2 tablespoons olive oil
• 2 slices bacon, chopped into small pieces
• 2 cloves garlic, finely chopped
• ½ leek, finely chopped
• 1 glass white wine
• 1 tin chopped tomatoes
• ½ teaspoon sugar
• 1 teaspoon oregano
• ¾ teaspoon rock salt
• Few grinds black pepper
• Big handful rocket leaves, finely chopped
• Parmesan cheese
• 500g gnocchi

1. Put the olive oil in a frying pan on medium heat. Add the bacon, leek and garlic and cook for 3-4 minutes.
2. Add the wine, and once simmering, cook for a further 3 minutes.
3. Add the tomatoes, sugar, oregano, rock salt, black pepper and a glass of water. Once simmering, cook for a further five minutes, or until the sauce has thickened slightly. Test for seasoning.
4. Add the rocket, stir for a few seconds.
5. Add the cooked, drained gnocchi. Toss for 1 minute on a medium-high heat.
6. Serve in warm bowls with the parmesan cheese on top. Enjoy with a glass of red wine.

Makes 4-5 kebabs

Ingredients:

• 200g lamb, cut into chunks
• 1 teaspoon dried thyme
• 5cm block of chorizo from the deli counter, cut into chunks (smaller chunks than lamb, but not too much smaller. Try to get similar amount of chunks as the lamb)
• 2 cloves garlic, finely chopped
• ½ teaspoon rock salt
• Few grinds black pepper
• 2 tablespoons olive oil
• Handful coriander (optional)

1. Put the lamb, thyme, garlic, salt, pepper and olive oil into a bowl. Mix well, cover and put in the fridge for 30 minutes.
2. Start putting the ingredients onto skewers. Put one piece of lamb, then one of chorizo, then one of lamb and so on until both are used up.
3. Put your grill pan (frying pan is ok, but nowhere near as good) on medium heat with a bit of oil, and place the kebabs in the pan. Cook for 4-5 minutes on each side. This is only a guide however; it all depends on how thick you cut the chunks of lamb, and how you like your lamb. You may need to add more oil to the pan if it dries up.
4. Once cooked, serve with rice or couscous, with the coriander sprinkled over the plate. Enjoy!

Ingredients:

For the potatoes:

• 3 average size potatoes, washed, with skin, cut into bite size peices
• 1 teaspoon rock salt
• 3 tablespoons olive oil

For the sauce:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 tin chopped tomatoes
• 1 tablespoon tomato purée
• 1 teaspoon sugar
• Rock salt
• Black pepper
• 2 bird’s eye chillies, finely chopped, with seeds
• 1 tablespoon paprika
• 1 teaspoon red wine vinegar
• Coriander, finely chopped (optional)

1. Preheat the oven to 200’C.
2. Line a large oven tray with tin foil, and into the tray put the potatoes, salt and olive oil. Mix well. Put in the oven for 45 minutes, mixing every 10 minutes to make sure the potatoes don’t stick.
3. After 25/30 minutes of roasting, start making the sauce….put the oil in a frying pan on medium heat, and fry the onion and garlic for 2-3 minutes.
4. Add the tomatoes, tomato puree, sugar, salt, pepper, chillies, paprika and 1 cup of water. Turn up the heat just slightly and simmer for 5 minutes, or until the sauce has thickened, stirring frequently.
5. Test for seasoning. Add more salt/pepper if needed.
6. Add the vinegar, and simmer for a further 1 minute.
7. If the potatoes are not ready at this point, turn the frying pan heat to low to keep the sauce hot, and wait until the potatoes are ready.

Serves 2

Ingredients:

• 1 tablespoon olive oil
• 2 garlic cloves, finely chopped
• 250ml white wine
• ½ chicken stock cube
• 1 tablespoon dried tarragon
• 200ml single cream
• 1/3 teaspoon salt
• Few grinds white pepper
• 1 lemon
• 250g linguine

1. This sauce takes around 10 minutes to make, and linguine takes around that time, too. Do your best to time it so the linguine is ready at the same time as the sauce.
2. Put the oil in a frying pan on medium heat, and fry the garlic for 1-2 minutes, stirring regularly.
3. Add the wine. Once simmering, add the chicken stock and tarragon and simmer for 3-4 minutes, stirring occasionally.
4. Add the cream, and simmer for 3-4 minutes, stirring regularly.
5. Add the smoked salmon, and juice of ¼ lemon, stir for 30 seconds. Test for seasoning.
6. Add the drained, cooked linguine to the pan and toss for 1 minute.
7. Serve in warm bowls with a lemon wedge on the side. Enjoy!

• 80g unsalted butter
• ½ large onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tablespoon olive oil
• 300g chicken livers, fat cut off
• 3 cm chunk of chorizo, finely chopped
• Zest of one orange
• 125ml red wine
• ¼ teaspoon rock salt
• Juice of 1 orange
• Few grinds freshly black pepper

1. Add 40g butter to a frying pan on medium heat, and cook the onions and garlic for 5-6 minutes. Remove with a slotted spoon, and put into the container where you will blend everything. Put the orange juice and the other 40g of the butter in the same container.
2. Add the oil, livers, zest and chorizo to the same frying pan, and cook until the livers are browned on the outside, but still slightly pink in the middle. Make sure they’re not raw! To test, take the biggest liver out the pan, and cut it in half. See its status, and decide if it needs more cooking time or not.
3. Turn to high heat, and add the red wine, salt and pepper, and cook until the red wine has thickened, about 3 minutes.
4. Add the contents of the pan to the container where the butter, onion etc. is. Blitz everything together until smooth.
5. Add to a bowl and let cool for 20 minutes or so. Once cooled, you can decide how much you want to eat in the next day or two, and decide how much you want to freeze. It should last in the fridge for a day or two, and last in the freezer for a month. Ensure it’s covered.
6. Serve with toast and your choice of chutney. Enjoy!